How to make eight-inch strawberry chiffon cake

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  1. Use a divider to separate the egg yolk and egg white, making sure there is no oil or water in the egg white basin.

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  2. Add 20 grams of sugar to the egg yolks and stir evenly to melt.It is best to use a mixer.The one I had at home broke down last time and I didn’t have time to buy it.

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  3.Add corn oil and milk and continue to stir until evenly mixed.

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  4. Stir evenly and add filtered low-gluten flour.

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  5. Then beat the egg whites.When the egg whites are evenly stirred into a fish eye shape, add the remaining One-third of the white sugar, pour two drops of white vinegar.

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  6. When the foam becomes fine, add another third of the sugar and stir evenly.

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  7. The egg whites have become fine.Add the last third of the sugar and continue to beat..When beating until peaks form, the egg whites are ready.

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  8.This is the egg yolk paste that was just stirred.

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  9.Put one-third of the egg white into the egg yolk paste and stir evenly.

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  10. Stir evenly and then add some of the egg whites, and add all of them in three times Egg whites, this is the mixed cake batter.

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  11.Pour into the nine-inch grinding tool, shake lightly to create bubbles, and preheat the oven in advance Heat, bake at 130 degrees for 50 minutes.

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  12.After baking, invert and let cool to remove the film.

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  13. Wash the strawberries and cut them into four.

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  14. Take the cake out of the oven, add strawberry decoration, strawberry jam, and powdered sugar.

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  15. Beautiful finished picture.